Season and Sear the Meat

Pat the chuck roast dry with paper towels.

Generously season all sides with salt and pepper.

Heat a skillet or Dutch oven over medium-high heat.

Add the butter and a splash of oil.

When the butter melts and sizzles, place the roast in the pan.

Sear the roast for 2–3 minutes per side, until well-browned.

Remove and set aside.

Sauté the Aromatics and Mushrooms

Add a little extra oil to the pan if needed.

Stir in the sliced onions and cook for 3–4 minutes until slightly softened.

Add the sliced mushrooms and sauté for 4–5 minutes, until they release moisture and begin to brown.

Add the minced garlic and cook another 30 seconds.

COOKING OPTIONS

Slow Cooker Method

Layer and Add Liquid

Transfer half of the onion-mushroom mixture to the bottom of the slow cooker.

Add the garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, thyme, bay leaf, celery seeds, and sugar.

Place the seared roast on top.

Add the remaining onion-mushroom mixture over the roast.

Slow Cook

Cover and cook on LOW for 6–8 hours.

Make the Gravy

Remove the roast and keep warm.

In a small bowl, mix 2 tablespoons cornstarch with ⅓ cup water until smooth.

Stir into the slow cooker and cook 5–7 minutes until thickened.

If thicker gravy is desired, add the remaining cornstarch mixed with 2 tablespoons water and cook 5 minutes longer.

Oven Method

Combine Ingredients

Preheat oven to 275°F.

After sautéing the onions and mushrooms, place the roast back into the Dutch oven.

Add the garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, thyme, celery seeds, bay leaf, and sugar.

Ensure the liquid reaches halfway up the roast.

Add more broth if needed.

Braise

Cover tightly and bake for 1 hour 15 minutes.

Check the meat, then continue braising for 1 to 1½ hours, or until the roast pierces easily with a fork.